Strawberry Poppy Seed Cake
Ingredients
Cake
- 1-1/4 cups all-purpose flour
- 1/2 cup almond meal
- 1 teaspoon Fleischmann's® Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seed
- 3/4 cup sugar
- 1 tablespoon freshly grated lemon peel
- 3 eggs
- 1/2 cup Mazola® Canola Oil
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, sliced about 1/8" thick
- 1 tablespoon all-purpose flour
Sweetened whipped cream
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
PRODUCTS
Instructions
Cake:
- Preheat oven to 350?F. Grease and flour a 4-1/2 x 8-1/2-inch loaf pan; set aside.
- Stir together in large bowl of electric mixer the 1-1/4 cups flour, almond meal, baking powder, baking soda, salt, poppy seed, sugar and lemon peel until blended.
- In a large measuring cup, whisk eggs. Add oil, sour cream and vanilla extract; whisk until combined. With mixer on low speed, add egg mixture to flour mixture. Beat on medium speed about 1 minute, scraping sides of bowl occasionally.
- Toss strawberry slices with the 1 tablespoon flour. Fold 1-1/2 cups strawberries into batter. Pour batter into pan; sprinkle remaining strawberries on top. Bake for 50 to 55 minutes or until wooden skewer inserted in centre comes out clean.
- Let cool on wire rack 10 minutes. Remove cake from pan; let cool 50 minutes longer. Slice cake; serve with Sweetened Whipped Cream and additional sliced fresh strawberries, if desired. Cover and refrigerate any leftovers.
Sweetened Whipped Cream:
- Beat cream and vanilla extract in mixer bowl with whisk attachment. Gradually add powdered sugar; beat until stiff peaks form.
Recipe courtesy of Tessa Huff, Pastry Chef & Blogger @ StyleSweetCA
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